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Thiéboudienne is a specialty from Senegal. One could say it's the national dish of Senegal.

Thiéboudienne means "rice with fish." The dish is usually simply Thieb . There are two different types of Thieb: Thiéboudienne and the Thiébouyappe (rice with meat). The only difference between the two variations is that in the Thiébouyappe, the fish is replaced by meat.

Besides fish and rice, plenty of vegetables are used in the preparation. You can choose your own vegetables or follow the classic list.

I opted for a different combination of vegetables. The result was still fantastic.

So have fun cooking and let your creativity run wild!

Ingredients

300g rice (Basmati)
2 tilapia
1 head of cauliflower
1 aubergine
1 yellow and green bell pepper
3 carrots
onion
tuber
3 tomatoes
2 tbsp tomato paste
100ml cooking oil
approx. 500ml water
pepper
salt
1 tsp ginger-garlic paste
1 tbsp paprika powder
parsley
lovage
Herbes de Provence
bay leaves
Magic Sauce

The whole thing as a video

Thiéboudienne

Prep time 15

Cook 1 30

Total Time 1 45

Servings 6

Thiéboudienne is a specialty from Senegal. One could say it's the national dish of Senegal.

Ingredients

300g rice
2 tilapia (or another type of fish)
1 Cauliflower head
1 aubergine
2 yellow and green bell peppers
4 carrots
1 large onion
1 Cassava tuber
3 large tomatoes
3 tbsp tomato paste
200 ml cooking oil
1 tsp ginger-garlic paste
1 tsp paprika powder
1 bunch of parsley
1 tsp lovage
1 tsp Herbes de Provence
5 bay leaves
approx. 1 liter of water
2 tbsp Magic Sauce
1 tsp pepper
Salt

Instructions

Clean, wash and roughly chop carrots, cauliflower, bell peppers, eggplant and cassava
Clean and finely dice the tomatoes and onions
Heat oil in a pot, add onions and salt and sauté for about 2 minutes, then add tomato paste and fry for another 2 minutes
Add finely diced tomatoes (or chopped canned tomatoes) and simmer over medium heat for about 15 minutes, stirring constantly
Then add pepper and ginger-garlic paste and simmer for another 5 minutes, stirring constantly
Add 1/2 tbsp Magic Sauce, parsley, Herbes de Provence, lovage, paprika powder, bay leaves and water and mix well
Add the carrots and stir well, cover and cook for about 15 minutes. Then add the cassava pieces, cauliflower, bell peppers and eggplant and cook for another 15 minutes.
Meanwhile, clean the fish, wash it, rub it all over with salt, oil and Magic Sauce, and let it marinate for about 30 minutes
Wash the rice thoroughly and set aside
Then remove the cooked vegetable pieces from the sauce and keep warm
Add the rice to the sauce, add the magic sauce, mix well and season to taste. Add water if needed
Seal the pot tightly with aluminum foil and simmer over low heat for about 45 minutes
Meanwhile, bake the fish in a preheated oven at 200°C for approximately 30 minutes
Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Then remove the rice from the stove, take the fish out of the oven, arrange it with the warmed vegetables, and you're done!